Jay's Jammin

I’ve got to watch it.  My temporary blindness is becoming not so temporary, so Mary is doing more and more of the canning and finding ideas for the use of fruits and vegetables.  So far we have added Amoretto Peaches, Orange Flavored Plums, Tangy Plum Sauce. Herb tomatoes with Italian or Mexican spice, Bruschetta In A Jar and Tomato Jelly.  How is that for taking up the slack.  Now all we have to wait for are the grapes to come in.  Yeah Sure!!

Projects for today:
Meatballs from an Alton Brown recipe on Food Network.Com.  In Alton’s words, This is a multi-tasker”.  Finding the recipe that fits the ingredients I want to use, mixing them, forming the size I want, cooking, and then freezing them in portions for two people.  (If we have company take out two packages)  I’m trying to find the perfect meatball for freezing to use in different types recipes such as in cream sauce, tomato sauce, brown gravy, or sweet and sour sauce. 

Second project is portioning out and repackaging the sausage we bought on sale. 

Sure appreciate your comments!

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Actually the first one wasn’t so fine.  We are in the process of redoing the relish to correct the girl ingredients ( you know sugar and spices).  It turned out strong on the vinegar and weak on the sugar and spices. 

The pickled beets we did yesterday did turn out fine.  26 pints of garnet morsels. 

I welcome comments on my posts even though I can’t read them because Momma read for me every day.

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Well we needed some plum sauce so Momma and Cindy went up on Wednesday to Tompkins in Vassar and picked up some plums.  They sat and pitted them that evening making obscene little comments as they worked.

  Momma and I canned them Thursday and Friday because it turned out that we had more than enough to make 19 half pints of sauce, 19 half pints of jam, 6 pints of orange favored plums in light syrup, and a double batch of stewed cinnamon plums.

As we neared the end of the plum crazyiness we decided what the hell let’s make some relish.  What you see is three large heads of cabbage, onions, and peppers all ground up and ready to pickle! 

Momma ground up the cabbage in the food processer on Friday so we could brine it over night.
We spent today grinding the peppers and onions, cooking the mixture, and ended up with 28 pints.

Here is the results of doubling a five pint recipe.  Either we found the secret of fishes and loaves or the recipe was wrong.

A check of the canning pantry shows that pickled and possibly Harvard beets are on deck for next week!

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